Sep 112013
 

I cook so often, that it is relatively rare that I use an ingredient I never have used before. Well, this was an exception. This was my very first scallop endeavour, and I have to say it went pretty darn well. Not sure why I was scared of the little guys. Maybe it was the risk of overcooking, or the need to get the perfectly seared crust, but either way I discovered there’s nothing to be afraid of (except maybe the price tag).
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I also used this recipe as an excuse to get a last use of my favorite summer ingredients-corn and tomatoes. This succotash was incredibly flavorful and was the perfect base for my scallops. See you next year cute little cherry tomatoes from the farmers market…I’ll miss you more than you know.
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Nutritional Highlights: Scallops are really high in protein, selenium, phosphorus, and B12. This B12 is especially important because it helps protect our cardiovascular system from damage by converting this bad chemical (homocystine) into something harmless. Pretty impressive, huh? Corn and tomatoes are also packed with nutrients like vitamin C. Serve this dish along with a little salad and you have a super healthy summer meal.
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Seared Scallops with Tomato-Corn Succotash
adapted from Big Girls, Small Kitchen
Serves 4
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What’s in it:

  • 2lb scallops (ask for dry scallops!)
  • 2 tablespoons olive oil
  • 1 medium sweet vidalia onion, chopped
  • 1 garlic clove, minced
  • 5 ears of corn, kernels removed
  • 1 teaspoons cumin
  • 1/2 teaspoon salt (more to taste)
  • Freshly ground pepper
  • 1 pint cherry tomatoes, halved
  • 1/2 lemon, juiced
  • 2 tablespoons chopped basil, plus 3 leaves julienned for garnish
  • 1 tablespoon butter

How to Make it:
1. Rinse the scallops under cold water and place between paper towels so they will dry completely. (Note: make sure you buy DRY scallops, because these will be the only kind to get a great sear).

2. Meanwhile, make your succotash. In large nonstick or cast iron skillet, heat a tablespoon of olive oil over a medium flame. Saute the onion slowly until translucent and beginning to brown, about 10 minutes. Add the garlic and corn and continue to saute until the corn is bright yellow and tender, about 5 minutes. Add the cumin, salt, and pepper. Cook for another few minutes until the corn is beginning to caramelize. Turn the heat down to low and add the tomatoes. Stir slowly until the tomatoes heated through, but have not begun to release their juices, about 5 minutes. Add the lemon and the basil off the heat, and transfer to a platter.
NOTE: the corn can be served warm or at room temperature if you want to make it in advance.

3. Clean out skillet and heat one tablespoon of olive oil over a high flame. Once the oil is hot, but not smoking, add the butter. Gently pat the scallops with a paper towel to make sure they are nice and dry and season them with salt on one side. When the butter is melted and the pan is smoking, add the scallops, making sure not to crowd the pan (you may need to do this in 2 or 3 batches). Turn the pan to keep the butter and oil evenly distributed, but DO NOT move the scallops until they have properly browned, about 2-3 minutes depending on the size of your scallops. When they have a good sear (dark brown crust), flip them and cook for another minute. The scallops should still be slightly translucent in the center–if they are opaque throughout, they will likely be overcooked by the time you serve them. Remove finished scallops to the corn platter, making sure to put the beautiful seared side facing up. Repeat with the remaining scallops.

4. Place scallops over the succotash, squeeze a little extra lemon juice over the scallops and garnish with julienned basil. Serve immediately. Enjoy!
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  One Response to “Seared Scallops & Tomato-Corn Succotash”

  1. Honestly too much work. Just sear the scallops as instructed and serve with marinara.. Forget the corn.

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